Confit Garlic

Written By olivia pollock

2 Hours

2 Hours

Ingredients

  • 1 cup (approximately 150g) garlic cloves, peeled

  • 1-2 cups olive oil, enough to completely cover the garlic cloves in the pot

  • 4-5 sprigs of fresh thyme

  • Peel of 1 lemon, avoiding the white pith as it can be bitter

  • Optional: Other herbs such as rosemary or oregano, or a few dried chili flakes for heat

Method

Preheat the oven to 120c/ 240f

Ensure the garlic cloves are clean, dry, and fully peeled.

In a small saucepan or skillet, combine the garlic cloves, olive oil, sprigs of thyme, and lemon peel. If you’re adding other herbs or chili, include them at this stage.

Place a lid on the pot or cover in tin foil and bake for 2 hours.

Once the garlic is soft, remove from the oven and let it cool to room temperature. Transfer the garlic and its flavored oil into a clean jar. Ensure the garlic is fully submerged in the oil to preserve it.

Store the confit garlic and oil in the refrigerator. It will keep for up to a month, as long as the garlic stays submerged in the oil.

Serving Suggestions

  • Spread the soft garlic cloves on crusty bread as a simple appetizer.

  • Mash the garlic into dressings, sauces, or marinades for added depth of flavour.

  • Use the flavored oil as a base for salad dressings, for drizzling over finished dishes, or for dipping bread.

  • Add whole cloves to pasta, pizzas, or vegetable dishes for a sweet and aromatic garlic flavour.

Notes

The beauty of confit garlic lies in its versatility. Experiment with different herbs, spices, or add-ins based on your taste preferences and the dishes you plan to use it with. I always have a jar of this in the fridge and pop it in anything that needs a flavour hit.

olivia pollock
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